Shanna got a new job!!! And I couldn’t be more happy for her. Only one block away from where I work, I am very excited to have a new lunch date partner.
To celebrate we decided to cook. Shanna signed up for this recipe from the Spring menu, I am a little behind but it needs to get done. We may also have had some bubbly…
I searched high and low for green beans and I just couldn’t find any good ones so I substituted asparagus in instead. I also couldn’t find any peameal bacon except for some that was already precooked. Very strange… but I tried it out anyway and it worked well. Maybe next tim without a few bottles of champy and not at 1030pm before we are about to go out for the night.
This tart is very easy and is straight up delicious. I will be making it again for sure!
Peameal, Green Bean and Cheese Tart
1 ½ cups all-purpose flour
½ cup unsalted butter, chilled and cut into pieces
1/3 cup finely grated Parmesan cheese
¼ cup water
½ lb Peameal bacon, cooked
½ lb green beans, trimmed and blanched *I used asparagus*
1/3 cup loosely packed basil leaves
1 Tbsp capers
1 egg yolk
¾ cup sour cream
¼ tsp salt
¼ tsp pepper
3 oz fresh goat cheese
In a food processor, pulse flour and butter until a rough, crumbly texture *I did this by hand*. Add Parmesan and water and pulse until dough comes together. Turn dough out, shape into a disc, wrap and chill until firmer but not hard, about 20 minutes.
Preheat oven to 375F (190C). On a lightly floured surface, roll out dough into a circle just under ¼-inch thick and line a 9-inch removeable-bottom tart shell, trimming edges. Line shell with parchment or foil and weigh with dried beans, raw rice or pie weights. Bake for 10 minutes, then lift off paper or foil and bake for 5 to 8 minutes more until golden. Let cool.
Reduce oven to 350F (180C). Julienne Peameal bacon and sprinkle over bottom of tart shell. Arrange beans over Peameal, tear basil leaves and sprinkle over, finishing with capers. In a small bowl, whisk eggs, egg yolk, sour cream, salt & pepper. Carefully pour over tart fillings and crumble gost cheese over. Bake on a baking tray for about 30 minutes, until eggs are set but do not soufflé at the edges. Cool for 15 minutes before slicing.
Tart can be pre-made a day ahead, chilled and reheated in a 325F (160) oven for 18 minutes.